Browsing by Author "Oyewole, M. F."

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Acceptability of selected indigenous snacks by tourists in tourist centres in South Western, Nigeria
(Home Economics Professional Association of Nigeria (HEPAN), 2018-03) Apata, O. C.; Abimbola, A. F.; Oyewole, M. F.
Indigenous snacks are powerful tool in promising great memories for tourists. Tourists hardly patronise them due to packaging. Attractive packaging could boost patronage of IS by tourists. Acceptability of indigenous snacks by tourists in Southwestern . Nigeria was conducted. The study was carried in southwestern states Nigeria, with peculiarity of selected IS. (Kokoro, Dodo Ikire, Akara Ogbomoso and Aadun) to the source of origin. Two tourists' centers frequently visited were purposively selected in each sampled state. Twenty tourists in each of the tourist centers were randomly selected given a sample size of 180 respondents. Tourists' age were 24.3±5.01 years. About half tourists were male (51.3%) and female (54.4%), had tertiary education (71.9%) and were single (51.3%) Most of the tourists (74.9%) earned less than?100,000.00±1,232.13per month. Majority (93.1%) of tourists had high knowledge of1$ and more than half (63.1%) had favourable attitudes to IS. Among tourists, Aadun had highest flavour (61.3%), taste (45.6%) and overall acceptability (68.8%>), while Akara Ogbomoso had the least flavour (41.3%), taste(22.5%>) and overall acceptability (49.4%). Tourists' attitude to IS was significantly higher in Oyo (107.18A9.0l), than Ogun (104.33±15.15), Osun (106.10±l5.20) and Ekiti (96.25±4.20). In order of magnitude of level of acceptability of IS, Ekiti (106.50±5.57) was highest compared to Osun (102.50±12.30), Oyo (92.85±15.67) and Ogun (85.80±l5.37). Age and educational level significantly influenced acceptability of IS by tourists, Knowledge (a = 0,184) attitude (a=0.06) and perception (a = -0.304) contributed significantly to acceptability of IS by tourists. Tourists’ acceptability level of repackaged indigenous snacks was high in Southwestern Nigeria. Determinants of tourists' acceptability of repackaged indigenous snacks were knowledge, attitude and perception.
Consumers' knowledge on nutritional and medicinal values of tender coconut water among dwellers in Badagry area of Lagos State, Nigeria
(2018-03) Oyewole, M. F.; Apata, O. C.
The study evaluated consumers' knowledge on the nutritional and medicinal values of tender coconut water in Badagry Area of Lagos State. Simple random sampling technique was used to select 117 respondents. Data were collected using structured questionnaire on respondents' personal characteristics, source of information, constraints and knowledge on nutritional and medicinal values of coconut water. Data were analysed using descriptive and inferential statistics. The findings of the study revealed that 37.6% of respondents were between 22-31 years, 58.0% were males, 48.7% had tertiary education, friends and relatives (0.86) was the most used source of information by consumers, storage facilities (0.85) was the most severe constraint 53.4% of the respondents had low knowledge of nutritional and medicinal values of tender coconut water. There were significant relationship between constraints (r=0:201, p=0.000), soured of information (r= 0.204, p=0.005) and knowledge of nutritional and medicinal values of coconut water. The study concludes that there was low respondents knowledge on nutritional and medicinal values of tender coconut water. It is therefore recommended that nutritionist and health workers should sensitize people on the nutritional and medicinal values of tender coconut water.
Contributions of local soap enterprise to livelihood of rural women in selected local government areas of Oyo State
(The Nigerian Rural Sociological Association, 2012-11) Tijani, S. A.; Oyewole, M. F.; Olabode, C. B.
The rural women engage in diverse livelihood activities to provide for their immediate, family needs. This study examined the contributions of local soap enterprise to the livelihood of rural women in Oyo state. A purposive sampling technique was used to select two local government areas from which two communities each were selected. Snowball technique was used to generate list of women involved in the production and marketing of local soap. Thirty respondents were randomly selected from the list generated in each community to give total sample size of 120 respondents. Data collection was done through the use of interview schedule and analysed using both descriptive and inferential statistics (Chi-square). Results reveal that most of the respondents (62.4%) were in their active ages. 77.5% had formal education, and 71.9% belonged to an association. About 54.0% produced local soap on weekly basis and 98.2% produced far the purpose of generating income. Greater percentage (59.0%) used calabash as a unit of measurement while 43.0% were both processors and marketers of local soap. A Iso. 61.4% made use of family labour and 77.2% had high perception towards local soap enterprise's contribution to livelihood due to the high income generated from it. Level of education had significant relationship (x(2) = 12.885, p-value =0.024) with contribution of local soap enterprise. Thus, the study concludes that local soap enterprise is an important contributor to livelihood in the study area. Hence, the activity should be given adequate attention in terms of provision of loans and promotion of local market for improved productivity and overall standard of living of the entrepreneurs.
Ready to eat dry foods refrigerated meals, shelf stable food etc mixes like cake mixes are all examples of convenience foods in Nigeria. Organoleptic properties of food such as color, taste, flavor, aroma, and texture have distinct and influential effect on food acceptability and specifically influence the decision that a consumer makes regarding the preference of food substance. Despite being a rich source of complex carbs vitamins and minerals, plantains are quite simple to digest. It serves only as a replacement side dish and is often consumed with other foods. It has not yet been completely developed to create snack items in terms of vitamins and other nutrients. This study aimed at investigating the proximate and organoleptic analysis of plantain mosa and puff-puff and specifically compared the level of their acceptability. Proximate analysis of plantain mosa and puff-puff were carried out in the Laboratory to ascertain their level of composition of moisture content, protein,fat,ash, crude fibre and carbohydrate. One hundred samples of sensory evaluation forms were administered to respondents comprising of all kind of visitors at University of Ibadan Hotel under University of Ibadan ventures in its environ to assess the organoleptic properties of plantain mosa and puff-puff to determine most preferred sample. Random and convenience sampling were used to determine the respondents at the hotel. Data were analyzed using descriptive statistics (use of charts and percentage). The findings included variations in the proximate analysis value of Plantain mosa and puff-puff.
(Africa Circular Economy Research and Policy Network (ACERPiN), 2024) Apata, O. C.; Oyewole, M. F.; Amusan, J. T.
Chin-chin is a popular snack across Nigeria made from wheat flour and fried with fats/oils or sometimes baked. It is regarded as being nutritionally poor, as cereal wheat lacks essential amino acids such as lysine and threonine, hence substituting wheat flour with cheap staples, such as cereals, tubers and pulses; helps increase the nutritional quality of food products. However, chin-chin made from sweet potato and cowpea composite flour has not gained a high level of popularity and acceptance from the public compared to wheat flour chin-chin. Only a few percentage of people know about the potential of making confectionary and snacks food using sweet potato and the range of essential nutrients in the sweet potato flour that is lacking in processed wheat flour and how this sweet potato and cowpea flour can be easily produced and raw materials readily available in the open market. This study was aimed at evaluating the overall acceptability of chin -chin made with sweet potato –cowpea flour and the awareness of sweet potato – cowpea flour chin-chin as compared to the popular wheat flour chin-chin. The study was carried out in the University of Ibadan. Structured questionnaire (sensory evaluation form) was administered to respondents. The overall acceptability showed that sweet potato – cowpea flour was well accepted by respondents. The color, taste, aroma, texture of the snack were rated high by respondents. The level of awareness and consumption of sweet potato –cowpea flour chin-chin was assessed and it was observed that a large percentage of the respondent were not aware that chin-chin can be made with any other type of flour (in this case sweet potato-cowpea flour) other than wheat flour and have never eaten sweet potato –cowpea flour chin-chin.
Seafood processing activities among women in Ibeju-Lekki Local Government Area of Lagos State, Nigeria
(2013) Tijani, S. A.; Oyewole, M. F.; Uranta, M. E.
The importance of seafood can never be over-emphasised because of its contributions to the various aspects of human life. However, the handling and processing of seafood are essential complimentary functions of all production system. This study was conducted to determine the seafood processing activities in Ibeju-Lekki Local Government Area of Lagos State, Nigeria. Purposive sampling technique was employed to select 101 women seafood processors while data collection was done using structured questionnaire and interview schedule. The data was analysed using only descriptive statistics. The results showed that most (34.7%) of the women processors were between ages 31 and 40 years, married (60.4), attained secondary level of education (64.4), practised Christianity (45.5) and Islam (44.6). Shrimps (45.0%), prawn and crabs were the type of seafood mostly processed by the respondents while smoking (31.4%) processing was the predominant processing method being used. The respondents acquired information on seafood processing through seafood processors association (91.1%). The major constraint facing respondents were health hazards (97%) and lack of capital (74.3%). Thus, women are actively involved in seafood processing in the study area and provision of basic infrastructure such as health care services would encourage the processors to increase their scale of operation.